I caught on Food Network yesterday a chef extolling the virutes of using a 60% or better cocoa chocolate for the souffle as they have less fats that prevent a souffle from rising. I tried it with a Valrhona Caribe which is 66% chocolate solids and it was heavenly success. Seriously great chocolate taste, it rose just the right crust on the top and sides and full of ooey gooey deliciousness you expect in the center of a souffle. Moral of the story is don't skimp on ingredients. EVER.
Chocolate Souffle for 4
2/3 C butter
4 egg whites
pinch cream of tartar
1 1/3 c 60%+ chocolate
4 egg yolks
Preheat oven to 375f
Butter and sugar 4, 8oz ramekins. Set ramekins on baking sheet.
Using a hand mixer, start whisking the egg whites in a copper bowl on low speed. Slowly add 1/2 cup of the granulated sugar and the cream of tartar. Continue to whisk until medium peaks form.
Melt chocolate and butter over double boiler. Stirring continuously until melted and smooth. Remove from double boiler and beat in egg yolks until smooth. Cool slightly.
Fold a little egg white mixture into the chocolate, then fold that into the remaining whites until smooth. Divide among ramekins. Bake 15 minutes in hot oven. Serve immediately with a dusting of powdered sugar.
fresh from the oven and waiting a dusting of powdered sugar.